NUFS 117 - Food Evaluation Techniques

3 unit(s)
Food evaluation techniques used to evaluate the appearance, aroma, flavor, texture and acceptability of foods. Relationships between sensory and instrumental measurements of color and texture. Work independently and cooperatively to identify sensory evaluation objectives, write hypotheses, design and conduct experiments, and analyze and interpret data. Intended for majors.

Lecture 2/lab 3 hours.

Prerequisite(s): NUFS 8 and NUFS 101A; CHEM 30A, CHEM 30B, CHEM 1A; or instructor consent.
Grading: Letter Graded

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